Ricotta Stuffed Tomatoes

As tempted as I was to eat all my homemade ricotta by the spoonful, I wanted to figure out a recipe that would really let it shine. I’ve made ricotta-stuffed tomatoes before, but this time I decided to make them a little heartier by mixing cooked millet and ricotta in a one to one ratio, with some garlic and basil for flavor.

If you’re trying to eat more whole grains but can’t stomach a big plate of them, this is a great way to sneak them in. Millet is really easy to cook (just boil 2.5 cups of water with a pinch of salt, stir in 1 cup of rinsed millet, and simmer for about 25 minutes with the lid on, then fluff with a fork), and is a good source of some key nutrients, including magnesium.

I used dried herbs because I can’t find fresh, but I think the flavor would be a lot brighter using fresh basil and oregano. This is a great place to use sub-par tomatoes, because the time in the oven helps concentrate their flavor, so even if they’re slightly under-ripe (like most tomatoes I find in Korea are), they’ll taste pretty good!